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MAIN FUNCTIONS INTRODUCTION
As soon as the bread machine is connected to the electricity, it emits a beep and the words "1 3:10"
appears on the display after a short period of time: "1" indicates the selected program while "3:10" is
the processing time. The arrows point to "750g" and "MEDIO" (browning level / MEDIUM) as the
default setting.
Start/Stop
Press the START/STOP button on control panel to start or stop the cooking program selected.
To start a program, press once the button "START/STOP": a short beep will sound and the colon in
the time display will start to flash.
To stop the program, press the "START/STOP" for about 3 seconds until the beep confirms that the
program has been shut down.
Note
: after the program begins, any other button is disable except "START/STOP".
Programs – MENU’
This button is used to set the different programs. Each time you press (accompanied by a short beep)
the program will vary. Select the desired program.
1.
BASIC (NORMALE): to knead, rise and bake traditional bread. You can also add extra
ingredients to give some flavor.
2.
FRENCH (FRANCESE): to knead, rise and bake with a longer rising time. The bread baked in
this way will have a crispy crust and light texture.
3.
WHOLE WHEAT (INTEGRALE): to knead, rise and bake whole wheat bread. Preheating has
longer duration to allow the grain to absorb water and expand. It is recommended not to use the
"Delay time" function.
4.
QUICK (VELOCE): to knead, rise and bake bread with baking soda or baking powder, bread
baked with this function is usually smaller and with a thick consistency.
5.
BRIOCHE: to knead, rise and bake bread with milk or butter adding (milk bread, dough like
brioches, etc...)
6.
SANDWICH: to knead, rise and bake bread with medium-long rising. For a bread very good for
paninis and sandwiches.
7.
GLUTEN FREE (SENZA GLUTINE): to knead, rise and bake gluten free bread thanks to
mixing, rising and resting times specificallyu studied for gluten free flours.
8.
MIX: mixes for 15 minutes.
9.
WHOLE WHEAT DOUGH (IMPASTO INTEGRALE)/: kneading and rising, no cooking, for
whole weat dough.
10.
PIZZA DOUGH (IMPASTO per PIZZA): kneading and rising a pizza dough. Complete rising out
of the machine for the time you prefer.
11.
IMPASTO/DOUGH: per impastare e lievitare, senza cottura. Togliere l'impasto per fare panini,
pizza, focacce, pagnotte.
12.
MIX 2: kneads for a time that can be set between 8 and 45 minutes.
13.
PORRIGDE: to make porridge.
14.
DEFROST (SCONGELA): heats at 50 degrees, temperature suitable for defrost.
15.
FERMENT (YOGURT): to make yogurt from milk and and lactobacillus.
16.
STIR/BAKE (MIX/CUOCI): mix and cook, without rising.
17.
JAM (MARMELLATA): to make jams and marmalades.
18.
CAKE (TORTA): to knead, rise and bake (leavened with soda or baking powder) cakes.
19.
BAKE (CUOCERE): cooking only (no knead and rise). It can also be used for extra cooking
